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I am a huge ginger-lover, so this may be a little biased, but these are probably the best cookies I have even eaten! I used butter instead of margarine, but other than that I followed the recipe. The fresh ginger is really what makes these cookies so amazing. I would definitely recommend not putting in grated ginger instead of finely chopped ginger because the tiny chunks are phenomenal! Mine cooked for about 10-11 minutes (I made 3 batches) and are so pretty! They're crinkly and sparkly on the outside and wonderfully chewy on the inside! I love these- I'd give them 5,000 stars if I could!

I'm one of those who "hates" ginger, so I made this for mom and grandma and they completely fell in love with these chewy, ginger-ey cookies, although my mom, who is a ginger fanatic said that she could do with even more ground ginger! I used butter instead of margarine, and honey instead of molasses. I also used the optional raisins, and since I was in a hurry, I added more flour (about 3 or 4 heaped tablespoons extra) to make the dough less sticky and easier to handle, instead of refrigerating. I also needed to use more than 2 tablespoons of sugar to roll them in... it just got sucked right in! :-) The baking time is perfect and in 12 minutes these cookies turned a lovely golden colour. The aroma wafting in my kitchen while these were baking was simply dreamy! Thanks pollen... this was a huge hit!

Heavenly indeed! I made these cookies to give as Xmas gifts, and they were so scrumptious I had to wrap them up very quickly or DH (who "hates" ginger) & I would have eaten them all!
I used a mixture of treacle and golden syrup instead of the molasses, and found chilling the mix for an hour before rolling was a very good idea. As Mallina says, the fresh ginger just makes these cookies! Now to make a batch for ourselves...